Recipe: Roast Beef With Chipotle Pepper Sauce, Warm Roasted Potato Salad, White Chocola

Recipes courtesy of Canadian Living Cooks

Roast Beef With Chipotle Pepper Sauce

4 lb. top sirloin premium oven roast
Chipotle Pepper Sauce:
1/3 cup beef stock
2 roasted sweet red pepper, seeded
1 chipotle pepper, in adobo sauce or 1/2 tsp hot pepper sauce
1/2 tsp Worcestershire sauce
1 pinch salt
1 pinch pepper

Preheat oven to 325 F (160 C).

Place roast on rack in roasting pan; roast in oven for about 2 1/2 hours or until meat thermometer registers 160 F (70 C) for medium.

Transfer to cutting board; tent with foil and let stand for 10 minutes before carving.

Meanwhile, skim off fat from juices in pan. Place pan over medium heat; pour in beef stock, stirring and scraping up brown bits.

Transfer to food processor. Add red peppers, chipotle pepper, Worcestershire sauce, salt and pepper; pur e until smooth. Serve with beef.

Warm Roasted Potato Salad

3 1/2 lb. new potato or 10 small potato
2 tbsp extra virgin olive oil
1/2 tbsp salt
1/2 tbsp dried rosemary, crumbled
Dressing:
4 green onions
6 black olives, pitted
drained oil-packed sun-dried tomatoes
2 tbsp capers
1 clove garlic, minced
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
1/2 cup extra virgin olive oil
2 tbsp fresh chopped Italian parsley

Preheat oven to 425 F (220 C).

Toss potatoes with olive oil, salt and rosemary.
Spread in single layer on large parchment paper-lined baking sheet; roast in oven for about 1 hour and 15 minutes or until tender and golden.

Meanwhile, finely chop onions, olives, tomatoes and capers; place in small bowl. Add garlic; set aside.

In liquid measure, whisk vinegar with mustard, salt and pepper.

Gradually whisk in oil in thin steady stream until thickened and blended. Whisk in olive mixture. (Make-ahead: Cover and refrigerate for up to 4 hours; bring to room temperature. Whisk to recombine.)

Toss potatoes with dressing and sprinkle with parsley. Serve warm.

White Chocolate Almond Pound Cake

1 cup butter, softened
3 egg
1 1/2 cup sugar
1/2 tsp almonds, extract
2 1/2 cup flour
1/2 cup ground almonds
2 tsp baking powder
salt
1/2 cup milk
1/2 cup slivered almonds
1/2 cup white chocolate, chips
Topping:
1/3 cup white chocolate, chips
1/4 cup slivered almonds, toasted

Preheat oven to 325 F (160 C).

Grease and parchment paper line bottom of 9 x 5-inch (2 L) loaf pan. In bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in almond extract.

In another bowl, whisk together flour, ground almonds, baking powder and salt. Add to butter mixture alternately with milk, making three additions of flour mixture and 2 of milk. Fold in slivered almonds and chocolate chips. Scrape into prepared pan. Bake in centre of oven until golden and cake tester inserted in centre comes out clean, about 90 minutes. Let cool in pan on rack. Run knife around sides of pan; remove from pan.

Drizzle white chocolate down centre of loaf; sprinkle with toasted almonds.